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DECORATOR’S DELIGHT

COMPLETE DECORATING SET

INTRODUCTION
This Betty Crocker® Complete Decorating Set will help you create beautiful decorated cakes and cookies and it’s as easy as 1-2-3! Just follow the easy directions in this booklet and use your imagination to make a variety of impressive creations that will delight family and friends. We know that this extraordinary set will provide the basis for limitless decorating from fun to elegant. After you become familiar with the components, follow the directions for each decorating technique and practice with some frosting on a sheet of waxed paper.

DECORATING SET COMPONENTS (200 PIECE SET)
Instruction Booklet Applicator Bag Retainer Ring Frosting Bags Universal Coupler Three-Profile Frosting Knife Decorative Pattern Stencils Letter Stencil Holder Letter Stencils Round Tip (Used for lettering, lines, dots and beading) Star Tip (Used for shells, borders, ropes and rosettes) Petal Tip (Used for roses, garland and blossoms) Leaf Tip Flower Tip (Used for star flowers and drop flowers) Ribbon/Basket Weave Tip Grass/Hair Tip Wooden Flower Nail 1 Piece 1 Piece 15 Pieces 1 Piece 1 Piece 4 Pieces 1 Piece 67 Pieces 1 Piece 1 Piece 1 Piece 1 Piece 1 Piece 1 Piece 1 Piece 1 Piece

BEFORE YOUR FIRST USE
• Unpack the decorating set components and remove all pack-

aging materials.
• Wash the decorating set components with a soft cloth and

soapy water; dry completely. Do not wash any of the components in the dishwasher. • Read the instructions for using the decorating set components.
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TIPS FOR USE
• If possible, draw your design on paper before decorating your cake or cookies. • Look for decorating ideas on wallpaper, napkins, gift wrap, in magazines or books, or at the bakery. • Follow directions carefully when attaching components for decorating. • Use a firm type of frosting for decorating. See page _____for frosting recipes. • Gently but firmly squeeze frosting from Frosting Bag. Even pressure will create the best results. • The Universal Coupler can be used with other small sized metal decorating tips. Place the metal tip in the Coupler and attach to the small end of the Applicator. Attach Frosting Bag as directed under Decorating Your Cake, below.

FROSTING YOUR CAKE
• Use a soft brush to remove loose crumbs from cooled cake. • Spread a thin layer of frosting over the entire surface of cake. • Continue to spread frosting evenly over surface of cake until it is desired thickness. • Use smooth edge of Three-Profile Frosting Knife to create smooth frosting surface. Hold edge of Frosting Knife at slight angle and pull over surface in long, even strokes to smooth surface. Work quickly before frosting sets up. • If desired, use the ridged or scalloped edge of the Three-Profile Frosting Knife to create a decorative finish on your frosting. Hold edge of Frosting Knife at slight angle and pull over surface in long, even strokes to create even lines. DECORATING YOUR CAKE • Use Decorative Pattern Stencils to create desired pattern. Lightly press Pattern Stencil onto frosted surface, then remove. An outline of the desired design will remain. Select desired frosting and Tip to trace over design impression. (See Using Tips, below.) • Use Letter Stencils to create desired message. Snap Letter Stencils apart. Slide desired Stencils into Stencil Holder with correct order of -2-

message visible through back of Holder. (Letters will be in reverse order in front.) Lightly press Letter Stencils onto frosted surface, then remove. An outline of the desired message will remain. Select desired frosting and Tip to trace over impression. (See Using Tips, below.) • Select desired frosting and Tip. (See Using Tips, below.)

• Slide one of the Frosting Bags through the Bag Retainer Ring, carefully folding edges of bag over ridged edge of Retainer Ring. Fill Frosting Bag with frosting. Place Retainer Ring with Frosting Bag onto threaded end of Applicator and turn clockwise to tighten. • Select desired Decorator Tip. Place Decorator Tip on end of Applicator and turn clockwise to tighten. Do not over tighten. The Decorator Tip should be firmly attached. • Before you start decorating, carefully remove excess air from bag by squeezing bag until frosting runs out smoothly.

USING TIPS
Round Tip

Dots or Balls Hold Applicator about 1/8 inch above surface. Without moving Tip, squeeze Frosting Bag gently to form dot or ball, squeezing until desired size is obtained. Stop squeezing and lift Tip away from surface. -3-

Lettering or Lines Use Decorative Pattern Stencils or Letter Stencils to create desired design or message. (See Decorating Your Cake, page 2.) Hold Applicator with Tip touching cake surface at start of desired line. Gently squeeze Frosting Bag until line starts to form. Lift Tip slightly above surface and draw desired lettering or line. Stop squeezing and lift Tip away from surface.

Confetti Hold Applicator about 1/8 inch above surface. Gently squeeze Frosting Bag and move Tip in random size loops or circles, allowing strings of frosting to drop onto cake in overlapping design. Stop squeezing and lift Tip away from surface. Star Tip

Shells Hold Applicator about 1/8 inch above surface. Gently squeeze Frosting Bag while raising Tip slightly to allow frosting to expand from Tip until shell is desired size. Stop squeezing while pulling Tip down and forward to make narrow end of shell. Start next shell at narrow end of previous shell. Stop squeezing and lift Tip away from surface between shells. -4-

Braided Rope Hold Applicator about 1/8 inch above surface. Gently squeeze Frosting Bag, pulling toward you while moving Tip left and right to create “S” shape. Create braid by repeating movements, starting second “S” in center of first “S”. Stop squeezing and lift Tip away between “S” shapes.

Loop Border Hold Applicator about 1/8 inch above surface. Gently squeeze Frosting Bag, while repeatedly moving Tip in series of crossing loops to form chain of joined loop shapes. Stop squeezing and lift Tip away when border is complete. Petal Tip Rose

Roses are made on the Wooden Flower Nail and then added to the cake when complete. Bud Center: Hold Applicator above pointed end of Wooden Flower Nail. Gently squeeze ribbon of frosting from Frosting Bag, while rotating Flower Nail and moving Tip up and down around the tip on top of the Nail. Rotate Nail slightly and repeat to create second ribbon. Do not remove bud from Flower Nail. -5-

Inner Petals: Hold Applicator over bud. Gently squeeze ribbon of frosting while moving Tip up and down and rotating Nail slightly overlapping each petal slightly.

Outer Petals: Tilt Flower Nail slightly to one side and with Tip at slight vertical angle, make first outer petal slightly below and in center of an inner petal. Gently squeeze ribbon of frosting, moving Tip up and down while rotating Nail slightly, overlapping each petal slightly. When rose is complete, slide tip of partially opened scissors below rose and carefully lift from Flower Nail. Place on waxed paper-lined plate. Store in refrigerator or freezer until firm before adding to cake.

Zig-Zag Garland Hold Applicator with wide end of Tip up, slightly touching surface. Gently squeeze Frosting Bag to form ribbon of frosting while moving Tip up and down in tight, even zig-zag design. Stop squeezing and lift Tip away when garland is complete.

Blossom Hold Applicator close to surface. Gently squeeze Frosting Bag to form petals around the center point of blossom, repeating to make 5 petals. Finish each blossom with small dots of different color frosting in center. -6-

Ribbon/Basket Weave Tip Basket Weave Hold Applicator with toothed side of Tip up and end of Tip touching surface. Gently squeeze Frosting Bag to form vertical ribbon of frosting from top to bottom of area to begin weave design. Squeeze ribbons of frosting horizontally over vertical ribbon. Repeat rows by alternating horizontal ribbons over vertical ribbons. Continue until basket weave is complete.

Leaf Tip Leaf Hold Applicator with end of Tip touching surface. Gently squeeze Frosting Bag to form base of leaf, pulling Tip forward while decreasing pressure to shape leaf. Stop squeezing and pull away slowly to create tip of leaf. If leaf tip breaks as you pull away, frosting is too stiff.

Flower Tip Star Flower Hold Applicator with end of Tip touching surface. Gently squeeze Frosting Bag to form flowers of desired size. Stop squeezing completely before pulling away. Finish each star flower with dot of different color frosting in center. -7-

Drop Flower Hold Applicator with end of Tip touching surface. Gently squeeze Frosting Bag to form flower. Stop squeezing completely before pulling away. Finish each flower with dot of different color frosting in center. Grass/Hair Tip Hold Applicator with end of Tip about 1/8 inch above surface. Gently squeeze Frosting Bag to form thin strips to resemble grass or hair. Stop squeezing completely and pull away slowly when strips are desired length. This Tip can also be used to form centers (stamens) of flowers.

Buttercream Frosting
Prep Time: 10 Min Start to Finish: 10 Min 4 cups powdered sugar 1/2 cup butter or margarine, softened 1/2 cup shortening 2 to 3 tablespoons milk 1 teaspoon vanilla or almond extract 1. In large bowl, beat powdered sugar, butter and shortening with electric mixer on low speed until blended. Beat in milk and vanilla on medium speed until smooth. If necessary, stir in additional milk, a few drops at a time, until spreadable. Makes enough frosting for one cake. About 3 cups frosting

Chocolate Buttercream Frosting
Prep Time: 10 Min Start to Finish: 10 Min 5 1/3 cups powdered sugar 1 cup unsweetened baking cocoa 3/4 cup butter or margarine, softened 2/3 cup milk 2 teaspoons vanilla 1. In large bowl, beat powdered sugar, cocoa and butter with electric mixer on low speed until blended. Beat in milk and vanilla on medium speed until smooth. If necessary, stir in additional milk, a few drops at a time, until spreadable. Makes enough frosting for one cake. About 5 cups frosting -8-

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